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The small, nightly menu at this open-air, hilltop restaurant changes regularly. The British-born chef might serve up some chipotle-lime-marinated mahi-mahi or grilled chicken served over linguine with a Roquefort, brandy, and green peppercorn sauce. Dessert might feature a chocolate-banana bread pudding with single-malt infused crème anglaise. Seating is on a broad wooden deck with fabulous ocean and sunset views. Be sure to have reservations, or come early, as this place fills up fast.